I learned a simple approach to a Chocolate Ganache Filling Recipe using just two ingredients that takes the guesswork out of getting the right consistency.

Jump to Recipe

I never guessed two simple things could make me this stubborn, but here we are. I love how dark or semisweet chocolate, chopped, teams up with heavy cream and suddenly you get that perfect shine I kept chasing.

After a few messy tries I finally hit what I call Perfect Chocolate Ganache, that glossy, forgiving stuff that looks fancy even when you mess up. It can be a topping, a dip, whatever you want, and the best part was when it cooled into a Silky Ganache that actually stayed smooth.

Trust me, it’s worth the tiny bit of fuss.

Ingredients

Print Recipe (No Advertisments)

Dark chocolate: bittersweet, full of antioxidants and iron, adds deep cocoa flavor, not too sweet.
Heavy cream: gives silky texture and richness, very high fat, few carbs, makes ganache smooth.
Unsalted butter: optional sheen and roundness, adds fat and mouthfeel, slightly dairy tasting.
Vanilla extract: tiny sweetness and warmth, mostly aroma, almost no nutrients but boosts depth.
Sea salt: a pinch lifts flavors, balances sweetness, adds mineral note and makes it pop.

Ingredient Quantities

dark chocolate or semisweet chocolate 8 oz (225 g), 60 to 70% cocoa, chopped

heavy cream 1 cup (240 ml)

unsalted butter 1 tbsp (optional, for extra gloss)

vanilla extract 1/2 tsp (optional)

sea salt pinch (optional)

How to Make this

Print Recipe (No Advertisments)

1. Chop the chocolate into small even pieces and put them in a heatproof bowl so it melts fast and smooth.

2. Heat the cream in a small saucepan over medium heat until it just starts to steam and tiny bubbles form around the edge, do not let it boil; you can also microwave the cream in 30 second bursts until steaming.

3. Pour the hot cream directly over the chopped chocolate, making sure all the chocolate is covered; let it sit undisturbed for 1 to 2 minutes so the heat softens the chocolate.

4. Stir gently from the center with a spatula or whisk, working outward in slow circles until the mixture is glossy and fully combined; dont over-agitate, just stir until smooth.

5. If using butter, vanilla, or a pinch of sea salt, add them now and stir until the butter is melted and everything is incorporated for extra shine and flavor.

6. For a pourable glaze use right away while warm; for a spreadable frosting let the ganache cool at room temperature or chill briefly, stirring occasionally until it reaches the thickness you want.

7. If the ganache looks grainy or split, try whisking in a tablespoon of warm cream at a time until it comes back together, or warm the bowl slightly and whisk; avoid adding cold water.

8. Store leftovers in the fridge in an airtight container up to a week; gently warm and whisk before using to restore silky texture.

Equipment Needed

1. Chef’s knife and cutting board, to chop the chocolate into small even pieces
2. Heatproof bowl (glass or metal), for melting and mixing the ganache
3. Small saucepan or microwave-safe measuring cup, to heat the cream
4. Rubber or silicone spatula, for stirring and scraping the bowl clean
5. Whisk, to smooth out the ganache if it looks grainy or split
6. Measuring cup and measuring spoons, for the cream, butter, vanilla and salt
7. Instant-read thermometer (optional), to check the cream is steaming but not boiling
8. Airtight container or jar, for storing leftovers in the fridge

FAQ

Q: How do I fix a ganache that looks curdled or separated? A: Warm it gently over a pot of simmering water while whisking, or add a small spoon of hot cream and whisk until smooth. Dont overheat, just warm enough to bring it back together.

Q: Can I use milk chocolate or white chocolate? A: Yes but change the ratio. Milk and white chocolates need more chocolate to cream for a thick result, so use less cream or more chocolate. Flavor and sweetness will be different though.

Q: How do I get a shiny finish? A: Stir in 1 tbsp of softened unsalted butter after the ganache is smooth, or warm slightly and pour when still glossy. A pinch of salt can also make the flavor pop.

Q: How do I make the ganache thicker for frosting? A: Chill it in the fridge until set then whip it, or use a 2 parts chocolate to 1 part cream ratio by weight for a naturally thicker ganache.

Q: Can I make this ahead of time? A: Yes, make and store in the fridge up to a week. Reheat gently or bring to room temp before using. For best texture let it soften slightly before whipping or spreading.

Q: Why did my ganache seize and turn grainy? A: Usually because the chocolate was too hot or the cream was boiling. Always use simmering cream and let it sit on the chocolate a minute before stirring. If it still seizes try adding warm cream and whisking to smooth it out.

Easy Chocolate Ganache Recipe Substitutions and Variations

Chocolate (8 oz dark/semisweet): swap for milk chocolate if you want a sweeter, softer ganache — use the same weight but cut cream to 3/4 cup so it sets better. Or use bittersweet/couverture chocolate for a stronger chocolate punch, same 1:1 ratio.
Heavy cream (1 cup): use full‑fat canned coconut milk (shake well) 1:1 for dairy‑free ganache, note it will carry a mild coconut flavor. Or make a close substitute with 3/4 cup half‑and‑half plus 1/4 cup melted butter for similar richness.
Unsalted butter (1 tbsp, optional): replace with 1 tbsp coconut oil or neutral oil for gloss and smoothness; if you only have salted butter just use it but skip any extra salt.
Vanilla extract (1/2 tsp, optional): swap for 1/2 tsp espresso or strong coffee to boost chocolate depth, or 1/4 tsp almond extract for a nutty twist, or 1 tsp liqueur (like bourbon or orange liqueur) for aroma.

Pro Tips

– Chop the chocolate small and even so it melts fast, not in big clumps. big uneven chunks mean more heat and more chances to overcook or get a grainy texture, so take the few extra minutes.

– Heat the cream until it just steams, not a rolling boil — around 180°F (82°C) is a good target. if it boils you risk changing the fat and the ganache can lose its silkiness.

– For extra shine and depth add a tablespoon of room temp unsalted butter and a splash of vanilla once the ganache is smooth, and never forget a tiny pinch of flaky sea salt to make the chocolate sing.

– If it looks grainy or split, whisk in warm cream a tablespoon at a time or blitz briefly with an immersion blender until it comes back together; to store keep it airtight in the fridge up to a week and warm it gently before using, dont pour cold cream into it.

Easy Chocolate Ganache Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I learned a simple approach to a Chocolate Ganache Filling Recipe using just two ingredients that takes the guesswork out of getting the right consistency.

Servings

servings

Calories

180

kcal

Equipment: 1. Chef’s knife and cutting board, to chop the chocolate into small even pieces
2. Heatproof bowl (glass or metal), for melting and mixing the ganache
3. Small saucepan or microwave-safe measuring cup, to heat the cream
4. Rubber or silicone spatula, for stirring and scraping the bowl clean
5. Whisk, to smooth out the ganache if it looks grainy or split
6. Measuring cup and measuring spoons, for the cream, butter, vanilla and salt
7. Instant-read thermometer (optional), to check the cream is steaming but not boiling
8. Airtight container or jar, for storing leftovers in the fridge

Ingredients

dark chocolate or semisweet chocolate 8 oz (225 g), 60 to 70% cocoa, chopped
heavy cream 1 cup (240 ml)
unsalted butter 1 tbsp (optional, for extra gloss)
vanilla extract 1/2 tsp (optional)
sea salt pinch (optional)

Directions

Chop the chocolate into small even pieces and put them in a heatproof bowl so it melts fast and smooth.
Heat the cream in a small saucepan over medium heat until it just starts to steam and tiny bubbles form around the edge, do not let it boil; you can also microwave the cream in 30 second bursts until steaming.
Pour the hot cream directly over the chopped chocolate, making sure all the chocolate is covered; let it sit undisturbed for 1 to 2 minutes so the heat softens the chocolate.
Stir gently from the center with a spatula or whisk, working outward in slow circles until the mixture is glossy and fully combined; dont over-agitate, just stir until smooth.
If using butter, vanilla, or a pinch of sea salt, add them now and stir until the butter is melted and everything is incorporated for extra shine and flavor.
For a pourable glaze use right away while warm; for a spreadable frosting let the ganache cool at room temperature or chill briefly, stirring occasionally until it reaches the thickness you want.
If the ganache looks grainy or split, try whisking in a tablespoon of warm cream at a time until it comes back together, or warm the bowl slightly and whisk; avoid adding cold water.
Store leftovers in the fridge in an airtight container up to a week; gently warm and whisk before using to restore silky texture.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.